Spinach Alfredo Cauliflower Chicken Pizza



1 serving(s) cauliflower raw, 1 medium head, Riced (cut into florets and pulse in food processor)
1/4 cup Mozzarella, low moisture, part skim
2 large eggs
2 tsp dried oregano
1 tsp garlic clove, crushed
1 tsp garlic salt


2 cooked boneless, skinless chicken breasts
1 cups low-fat milk
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 tsp minced garlic
1 cup fresh mushrooms, sliced
2 Tbsp butter


1/4 cup Mozzarella, low moisture, part skim
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

Preheat oven to 450°.

Crust To "Rice" the Cauliflower:

Take 1 medium head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One medium head should produce approximately 2 cups of riced cauliflower.

To Make the Pizza Crust

Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 2 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out. Optional: Brush olive oil over top of mixture to help with browning. Bake at 450 degrees for 15 minutes. Remove from oven.

Alfredo Chicken, Mushroom topping

In a saucepan over low heat, blend flower, skim milk, light butter. Continue to cook over low heat stirring constantly until sauce thickens. Stir in Parmesan cheese and mushrooms. Spread over Cauliflower Pizza crust (already cooked). Top with spinach and additional 1/4 cup mozzarella. Broil until cheese is melted (3-4 minutes). Cut into 8 slices and enjoy!
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